This dish is all about FLAVOR. San Antonio and Ft. Worth are my two favorite places to be when in Texas. This recipe was inspired by some dining experiences there and, to my palate, is as Texas as bluebonnets in Spring. Sweet and spicy, richly textured, these beans cry out for anything BBQ'd, grilled or broiled. Corn on the cob, roasted in the husk and well-buttered, your favorite slaw recipe and honey butter biscuits will make the meal - a great baked apple or peach cobbler will complete it. If you aren't a pressure-cooker kitchen, there's no sin in using canned beans here. And the longer and slower you cook this dish, the better it will be. So kick the dust off your boots and set awhile. This will be well worth waiting for... Iced tea, lemon or limeade, cold cervezas and margaritas go well with this dish.